Deb's Caesar Salad

2 cloves garlic, minced1 teaspoon anchovy paste1frac12; tablespoons Dijon mustard1 tablespoon fresh lemon juice1 tablespoon red wine vinegarFreshly ground black pepper to taste cup extra virgin olive oil4 cups romaine leaves (see note)1 cup garlic croutonsfrac12; cup freshly grated parmesan

In a large salad bowl whisk together garlic, anchovy paste, mustard, lemon juice, vinegar and pepper. Slowly stream in olive oil, whisking constantly, to create an emulsion.Top with romaine, parmesan and croutons and toss to coat. Serve immediately.Serves four.Cook's note: Lettuce can be torn, washed, dried and chilled a day ahead. Wrap loosely in paper towels and place in sealed plastic bag.